Place butter slices atop raw beef stew meat, along with 3 ingredients, into slow cooker for a rich supper that’s the one everyone asks for

This slow cooker Amish-style buttered beef noodles recipe is the kind of humble, rich supper that feels like it’s been on Midwestern church potluck tables forever. The method is wonderfully simple: raw beef stew meat goes straight into the slow cooker, you blanket it with slices of butter, then add just three more pantry ingredients and let low, gentle heat do the work. The result is tender, shredded beef in a buttery, savory gravy, tossed with egg noodles for a comforting dish everyone seems to ask for the recipe for.

Serve the buttered beef noodles in wide, shallow bowls so the sauce can pool around the edges. A crisp green salad with a tangy vinaigrette or simple steamed green beans helps balance the richness. Buttered peas or roasted carrots are also very traditional pairings. If you want to stretch the meal, offer warm dinner rolls or crusty bread to mop up the buttery gravy, and finish with something light and fruity for dessert.

Servings: 6

2 pounds beef stew meat, cut into 1- to 1 1/2-inch chunks

Place the slow cooker crock on a stable surface, such as a dark grey granite countertop, and add the raw beef stew meat in an even layer across the bottom.

Slice the butter into thick pats, then place the butter slices directly on top of the raw beef, covering the surface as evenly as you can so the butter melts down over the meat as it cooks.

Sprinkle the brown gravy mix evenly over the butter-topped beef. This dry mix will combine with the melted butter and broth to create a rich, flavorful sauce.

Pour the beef broth around the edges and over the top, trying not to wash all of the gravy mix off the meat. Gently nudge the meat with a spoon if needed so everything is mostly moistened, but do not worry about fully mixing at this stage.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork.

Once the beef is tender, use two forks to gently shred or break the meat into smaller pieces directly in the slow cooker, stirring it into the buttery gravy so the sauce becomes smooth and cohesive.

While the beef finishes cooking or just after shredding it, cook the egg noodles in a large pot of salted boiling water according to package directions until just tender. Drain well.

Add the hot, drained egg noodles to the slow cooker and gently fold them into the buttery beef mixture until all the noodles are coated in the rich sauce.

Taste and adjust seasoning with a pinch of salt or freshly ground black pepper if desired, then let the mixture sit on WARM for about 5 to 10 minutes to allow the noodles to soak up some of the sauce before serving.

For a slightly lighter version, you can reduce the butter to 3/4 cup, though the full amount gives that classic Amish-style richness. If you prefer a deeper, more robust flavor, substitute 1 cup of the beef broth with dry red wine, keeping the total liquid at 3 cups. To add a bit of texture and sweetness, stir in 1 to 2 cups of frozen peas or mixed vegetables during the last 20 to 30 minutes of slow cooking, before adding the noodles. If you like a thicker, almost stew-like sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the hot beef and gravy about 30 minutes before serving, letting it cook until slightly thickened before folding in the noodles. You can also swap the egg noodles for cooked mashed potatoes or buttered rice and spoon the buttery beef and gravy over the top instead of mixing it in, which is a nice option for using leftovers in different ways.